BioToday | Gebakken cheesecake
BAKED CHEESECAKE
We know two varieties of cheesecakes: the raw cheesecake and the baked variety. This time we have a baked cheesecake for you with a bottom of spelled biscuits from Biotoday. The cake is a great addition to a sunny picnic or for dessert at a barbecue.
Preparation time 20 minutes • oven time 45-60 minutes • waiting time 1 hour + 15 minutes • nut-free
Baked Cheesecake Ingredients:
- oven
- cake pan
- baking paper
- food processormicrowave (optional)
Baked Cheesecake Ingredients:
For 10-12 points
- 300 g BioToday spelled speculoos cookies
- 75 g BioToday coconut oil
- 450 g vegan cream cheese
- 600 g silken tofu
- 150 g Biotoday coconut blossom sugar
- 55 g flour
- 4 tbsp lemon juice
- 2 tbsp vanilla extract
For the topping:
- 1 jar BioToday baby fig coconut spread (optional)
- 200 g figs
- 3 tbsp BioToday agave syrup
- 2 tsp cinnamon
Baked cheesecake preparation method:
1. Preheat the oven to 160°C and line a cake tin with baking paper.
2. Grind the cookies in the food processor. Melt the coconut oil in the microwave or in a small saucepan. Mix the melted coconut oil with the crushed cookies.
3. Pour the mixture into the cake pan lined with baking paper. Press the mixture firmly against the bottom and make a raised edge. Place the tart pan in the fridge for 15 minutes.
4. Place the cream cheese and tofu in the food processor. Let the machine run until an even mass is formed. Then add the sugar, flour, lemon juice and vanilla extract.
5. Remove the pie crust from the refrigerator and pour in the cream cheese-tofu mixture. Slide the cake into the center of the oven for 45-60 minutes. The pie should be firm, but should still resemble a pudding on the inside.
6. Remove the cake from the oven and let it cool for at least 1 hour.
7. Spread the top layer with the jam if you like. Cut the figs into quarters and divide them over the cake. Top with the agave syrup and cinnamon.
